As goat is much leaner than beef, we have added goat cheese to add richness and flavor. Serve as you might any other meatball, with pasta and marinara, or enjoy as an easy party finger food! Makes about 2 dozen.
- 2 lbs. Christiansen's Family Farm ground goat meat
- ½ cup Drake Family Farm goat cheese
- 2 Clifford Family Farm local eggs
- ½ cup bread crumbs
- 1 white or yellow organic onion
- 1 tablespoon fresh organic thyme
- 1 teaspoon sweet organic paprika
- 2 pinches (or more to taste) crushed red pepper flakes
- ¼+ cup LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Lightly beat the eggs.
Finely dice the onion.
Chop the thyme leaves.
Preheat the oven to 450F. Thoroughly coat a baking dish with olive oil.
Heat a large skillet over medium-high heat. Add in the remaining olive oil, then sauté the onions, fresh thyme with a dusting of salt. Reduce heat to medium and sauté until the onions are quite soft and golden brown, about 12 – 15 minutes. Remove from the pan and set aside to cool in the fridge.
When the onion mixture is chilled to room temperature, combine with the goat meat, beaten eggs, goat cheese, paprika, red pepper flakes, and bread crumbs. Feel free to use your hands.
Form round golf ball sized meatballs by rolling between the palms of your hands, packing the meat firmly. Try to make the meatballs as uniform in size as practical to ensure even cooking time.
Arrange the meatballs in a single layer in the prepared baking dish. Closely line them up in rows so that they ARE touching each other.
Bake in the oven until the meatballs are cooked through at an internal temp of 165F, or for 18 – 22 minutes.
Remove from the oven and cool in their pan for a few minutes before serving.